This is the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening we decided to grill steaks for dinner. Hubby ran to the store and picked up a couple of filet mignon steaks that I lightly seasoned with Kosher salt and freshly ground black pepper before grilling them. I also sauteed some fresh sliced mushrooms to top my steak with (hubby is not a mushroom fan). For our sides, I made 2 different veggies. I halved some ripe cherry tomatoes and marinated them in extra virgin olive oil, pomegranate vinegar and salt and pepper. I also had a bag of rather large brussels sprouts that I wanted to make, so I looked for a different recipe to use them in. I found a delicious sounding recipe from Bon Appetit Magazine's November 2007 issue. It was for Brussels Sprout Hash w/ Caramelized Shallots and the recipe looked and sounded really good. It called for thinly sliced brussels sprouts that were cooked with caramelized shallots along with a little sugar and apple cider vinegar. I substituted 4 teaspoons of Swerve sweetener for the 4 teaspoons of sugar called for in the recipe. It turned out really good and it was a great way to use the larger brussels sprouts.
Below are a couple of pictures as well as the easy brussels sprout recipe from Bon Appetit. Enjoy!
Brussels Sprout Hash with Caramelized Shallots
Bon Appétit | November 2007
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar (I substituted Swerve sweetener)
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Melt 3 tablespoons butter in medium skillet over
medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté
until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown
and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into
thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add
sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates
and sprouts are tender but still bright green, 3 minutes. Add shallots; season
with salt and pepper.